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    Mex Potato Salad


    Source of Recipe


    Aunt Saunny
    Salad:
    2 1/2 lbs Yukon Gold Potatoes, peeled
    1 each red, yellow and orange bell peppers, seeded and diced
    1 can (14 oz) kidney beans, rinsed, drained
    1 large ripe avocado, peeled and sliced
    1/4 cup fresh basil, chopped

    Dressing:
    1/4 cup red wine vinegar
    1/4 cup vegetable oil
    2 cloves garlic, minced
    1 Tbsp fresh basil, chopped
    1 tsp Dijon mustard
    1 tsp sesame oil
    1/4 tsp cayenne
    1/4 tsp cumin
    salt and pepper to taste

    Boil potatoes until tender. Drain, cool and dice. Toss with other salad ingredients. Combine dressing; mix well. Pour over salad; gently toss to coat. Chill for 1 to 2 hours and serve.
 

 

 

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